Nonalcoholic beverage



i atented .lune 24, 1930 THEODORE r. AVLON', or scirnnncrnn r, NEW YQRK.

NonALo'oHoLIc, BEVERAGE No Drawing.

The present invention relates to the pro-1 duction of non-intoxicating beverages, such as'commonly termed soft drinks. It is the object of my invention to provide a drink of this class which will have a pleasing taste and which will be stimulating Without having any harmful psysiological effects.

In accordance with my invention I utilize as a base for the production of mynew beverage an acidulated extract of the fruit known as St. J ohns-bread. This fruit con- 2 sists of xylocarpous bean-like pods containing seeds which form the fruit of a tree growing in countries surrounding the Med- 'iterranean Sea, and especially in Asia Minor, being known sometimes as carob tree, and being also known botanically as Oemtom'a silz'gua. v

It has been suggested to use this fruit as a minor constituent in a coffee substitute,

and also as a demulcent or mellowing' agent in the production of spiritous liquors, but in neither of these cases is the flavor and body of the St. Johns-bread fruit used to produce a'distinctively new beverage.

' In a beverage of the soft drink,c'lass,'

ordinarily charged with carbon dioxide, adapted to be used as a thirst quencher, the main requirementis a pleasing flavor, and

in order to give the beverage thirst-quenching properties it is desirable that thebeverage should contain an I acid pleasant to the taste. Hence the flavorof' the body of the f beverage should readily blend with the acid to give the beverage a pleasing taste. Al-

though colfee is one of the most popular beverages, it is not pleasing to the palate when acidulated. Hence, the pleasing qual-. ity of an extract of St. Johns-bread when 40 blended with an acid is unexpected.

Furthermore, in accordance with my invention, the St. J ohns bread extract is used as the main constituent or body of the beverage, that is, not as a minor constituent, as

in the mellowing of whiskey or the like, and

auxiliary flavoring matter, such as nut-meg, ginger, and extract of dandelion root preferably are used to produce a desi-red'bouquet. a

In accordance with another feature of my "able flavor is obtained, apparently from the 'tained by adding ginger extract.

Application filed Mai-ch24, .1225. Serial No. 18,063.?

invention an infusion "of the. St; Johns- {I I bread is produced in cold water instead of i by boiling. In making a syrup from which soaked in a gallon ofwater for about one ,WGGlL The pods then are pressed to; completely: extract the juice. The juice now is concentrated by boilingto about'a half gallon. Its taste is slightly sour andjhas also I: a sweetish taste. It is not advisable to boil the pulp before extraction as an undesirskin of the fruit. 6 A syrup is next prepared, consisting of a solution of cane sugar in water of a density of about Baum, preferably flavored with nutmeg, ginger and dandelion root. The

nutmeg may be boiled and the juice used, or an extract of nutmeg maybe used. .Similarly, ginger root may be extracted by boiling with water, or the flavor maybe ob- Dandelion root may be extracted by using one ounce of dried root to eight ounces of water, boiling to half the volume, filtering, and preferably adding one-half ounce of glycerine to prevent fermentation- These auxil- 'iary flavors may be added to the sugar solu- '30 tion in suitable proportion according to taste to produce a desired bouquet of flavor.

To one gallon of the sugar solution, as above prepared, six ounces of the concentrated St. Johns-bread extract are added. 5 This mixture is acidulated, preferably with a fruit acid, such as citric acid. Three ounces of dry citric acid are dissolved in ten ounces of water. Three ounces of this solution is added to the gallon lot of the above mixture. Some additional flavors may be used such as lemon peel and oil of lemon. In some cases some acid may be developed in the St. Johns-bread extract itself by suitable fermentation. '95 The drink or beverage thus prepared may be charged with carbon dioxide and served suitably iced. It is not only pleasant in flavor but is healthful because of its nour dandelion root also is healthful ingredient. No deleterious after effects attend the use of the drink. v r r c What I claim as new and'desire: to secure by Letters Patent of the United'States 5 is I i V.

1. Asyru'p or basejfor the preparationof soft drinks comprisingan infusion prepared by the cold extraction of unroasted and unfermented St; Johns-bread in Water. 2. As an ingredient pertaining to the art of compounding nonnlcoholic beverages, at V base of a syrupy nature comprising an exi f tract essentially free from alcohol and derivedirorn the'un-roasted fruit of the carob. '15 3. A non-alcoholic beverage comprising a 7 solution in Water of an extract of unfermented and unroasted Carob fruit. i 4.1L non-alcoholic beverage comprising i a solutionin Water of an extract of unfermented and unroasted carob fruit and acid.

5. In the art of compoundi'ng non-alcoholic beverages, the step of extractin g'the' bouquet of u'nroasted, unferinented Carob fruit with cold aqueous solvent-.2 I s c 2 In Witness whereof, I have hereunto set 7 my hand this 23d day of March, 1925.

' V Y v THEODORE P. AVLON. r 

